Made with red potatoes, smoked sausage, corn, shrimp, and the perfect combination of seasonings, Instant Pot Shrimp Boil is an easier and faster way to prepare this classic dish.
A southern shrimp boil is one of the easiest and most flavorful meals to make. And when you prepare this classic meal in the Instant Pot, it comes together in record time!
The potatoes and corn soak up the rich flavor of the sausage and shrimp and the bright lemon butter finishes the dish with just the right touch.
You will be amazed at just how authentic this Instant Pot version of a Classic Shrimp Boil tastes!
- Shrimp: This recipe works best using Jumbo Frozen Shrimp. That way the shrimp will not overcook and become rubbery. Also, it is best to use deveined, shelled shrimp that has tails intact for easier eating.
- Sausage: Use either Andouille, Smoked Sausage, or Kielbasa for this recipe.
- Potatoes: Red potatoes are traditional, but feel free to use Yukon Gold potatoes.
- Beer: A mild lager, such as Corona or Coors Light, adds flavor to the shrimp boil. If you don't drink beer, substitute chicken or seafood stock or water in its place.
- Corn: Fresh corn on the cob is best. However, you can substitute frozen, thawed corn cobs.
- Old Bay: Use store-bought or homemade Old Bay Seasoning for classic flavor.
- Lemon Juice: Do NOT use jarred lemon juice as a substitute for fresh lemon juice, for the flavor will be overly bitter and artificial.
How to Make Instant Pot Shrimp Boil
This recipe for shrimp boil only takes minutes of prep work and very minimal time to cook. However, if you are unfamiliar with using an Instant Pot, please start off by looking over my tips for Using an Instant Pot.
- In a 6 or 8-quart Instant Pot layer the potatoes, sausage, and corn in that order. Top with garlic and bay leaves.
- Place the frozen shrimp on top of the corn.
- For the cooking liquid, you need 8 ounces, or 1 cup of stock or beer if using a 6-quart pressure cooker, and 12 ounces, or 1.5 cups, if using an 8-quart IP. It is important to be exact in this recipe, as the amount of liquid greatly impacts the cooking time needed.
- Pour fresh lemon juice over the shrimp and then sprinkle with the Old Bay Seasoning.
- Place lid on instant pot and seal the lid.
- Set to cook on High Pressure for 2 minutes. Do this by hitting manual or pressure cook and then use the +/- buttons to adjust the time.
- Once cook time has elapsed, do an immediate quick release of pressure. This is a time when releasing the pressure immediately is key to prevent the shrimp from overcooking.
- Mix together the melted butter, remaining lemon juice, and parsley.
- Remove the bay leaves and pour the lemon butter over the shrimp boil.
- Serve with hot sauce on the side.
Shrimp Boil is an all-one meal that is traditionally spread out on sheet pans or newspapers after cooking. I personally recommend serving Instant Pot Shrimp Boil on a platter that can retain all the delicious cooking juices, as they are perfect to soak up with Italian Bread or Crusty Dutch Oven Bread.
Shrimp Boil FAQs
I prefer purchasing peeled shrimp, as it is much easier to eat. But you can certainly use frozen unpeeled shrimp. The peels will add flavor to the overall dish and helps to keep the shrimp juicy. Be sure your shrimp is still jumbo size and frozen and the cooking time will remain the same.
YES! If you use fresh or defrosted shrimp or shrimp that is smaller in size, such as medium or large shrimp, your shrimp will overcook in the time it takes for your potatoes and corn to cook.
More Delicious One-Pot Instant Pot Recipes
- Instant Pot Rice and Beans
- Instant Pot Jambalaya
- Instant Pot Sausage and Potatoes
- Instant Pot Chicken and Rice
If you enjoyed this simple recipe for Instant Pot Shrimp Boil, I would love for you to leave a comment and review below. I love hearing from you!
Instant Pot Shrimp Boil
- 2 pounds red potatoes cut into 2-inch chunks
- 12 ounces smoked sausage cut in 1-inch slices
- 2 ears corn cut in thirds
- 2 tablespoons minced garlic
- 3 bay leaves
- 1 pound raw, frozen jumbo shrimp
- 8-12 ounces light beer or stock see note
- 2 tablespoons fresh lemon juice divided
- 2 tablespoons Old Bay Seasoning
- 3 tablespoons butter melted
- 1 tablespoon parsley minced
- In the inner pot of the Instant Pot, layer potatoes, sausage, and corn in that order. Add garlic and bay leaves. Place the shrimp on top of the corn and then pour the beer or stock into the inner pot. Be sure to use 1 cup of beer/stock for a 6-Quart Instant Pot and 1.5 cups of beer/stock for an 8-Quart Instant Pot.
- Pour 1 ½ tablespoons of the lemon juice over the shrimp and then sprinkle with Old Bay.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on high pressure for 2 minutes.
- Once cook time has elapsed, do a quick release of pressure.
- Combine the melted butter, parsley, and remaining ½ tablespoon of lemon juice together in a small bowl. Pour over the shrimp mixture and toss to coat, removing the bay leaves as you come across them.
- Serve immediately